Vegan coconut ice cream with coffee and chocolate

I made this ice cream almost a year ago when I was living in Byron, and wasn’t really planning to publish the recipe. However, after posting a few pictures on Instagram it seemed that a lot of if you really wanted it, so here it is 😚 It’s delightfully creamy and rich, and I just love coffee in my desserts. I hope you enjoy it too xx


1 can full-fat coconut milk

1 cup cashews 

2/3 cup liquid sweetener of your choice (maple syrup, agave, coconut nectar etc.)

1/2 cup raw cacao powder

2 shots strong espresso

pinch of sea salt

one bar of your favourite dark chocolate 


1. Throw all ingredients, except for the chocolate) in a high-speed blender. Blend for a few minutes until completely smooth.

2. Chop your chocolate bar into small pieces (or use chocolate chips instead). Stir these into the mixture by hand, but save a handful or so.

3. Pour the mixture into a container and top with the remaining chocolate chips. Put in the freezer for at least 4 hours before serving.